How to Cook Hong Kong Style Borscht (Also Spaghetti and Lionshead Meatballs)

Hong Kong Borscht is a core food memory for a lot of people who grew up or spent a lot of time there. Usually it takes about 5 hours to make but an insta pot or ninja foodie makes it a lot more manageable and something you can set in the morning and forget. If you have the time I’d recommend doing your prep at night (blanching, cutting, searing), dumping it all in the instapot/foodie and set it to cook for an hour in the morning and then go about your day (with the keep warm function on). Come home to it ready and delicious for that nights dinner and maybe a few dinners after that. Ingredients 1lb small oxtails 2-3 large oxtails 1 lb stewing meat 5 Roma tomatoes 5 waxy potato’s halved 1/4 Cabbage,chopped 1 onion sliced 2 large carrots, chopped 3 stalks of celery, chopped 2 qts beef or superior stock 1 small can tomato paste Black pepper Cumin Salt Bay leaf Ground Chipotle Sweet and smoked paprika Salt Garlic powder Anise seed Optional: tallow (or any cooking coil for for sauté) Directions Optional: Balance your oxtails in water with anise seed, 45 minutes Sear your stewing meat Chop your veggies Assemble in your pressure cooker with the spices and cover with broth up to the line as directed, listen to the directions. Don’t be like me. Don’t overfill. Pressure cook on high for 1 hour If you have the time allow it to depressurize slowly on its own for more tender oxtails (recommended) Serve with rice